We have been on a bit of a pizza kick at work. I am happy to say I have never been off my pizza kick. Always loved it, always will. I have a fantastic pizza stone that is unrivalled. It is ceramic with tunnels running from front to back and seems to produce a superior product. (Or maybe I’m just a damn fine pizza cook!) Anyhoo, I don’t have any recipes for pizza up here…a grave error, (Recipe? Bread dough, slap on a sauce, topping and cheese and we’re done, right?) and of course, when it comes to this site, the first pizza I come up with is for dessert. Not traditional, but certainly worth the effort. Enjoy!

NEED:

Starter;

1tsp sugar

1tsp granulated yeast

160g bakers flour

220g cold water

pinch sea salt

Base;

1 egg

250g buttermilk or milk

30g butter

400g bakers flour

olive oil

DO:

Place all starter ingredients into Thermomix bowl and mix for 10 seconds on speed 7. Scrape into non plastic bowl and cover tightly with plastic wrap. Leave overnight at room temperature. (Cool is fine!)

The next day, place all of starter and remaining ingredients (except oil) into Thermomix bowl and mix together for 6 seconds on speed 6. The dough will appear sticky. With dial set to closed lid position, knead for 2 minutes at Interval speed.

Turn out onto oiled Silpat mat and knead into tight ball by hand. Place into oiled glass bowl and cover bowl with plastic wrap so it is airtight. Allow to double, again, a slow rise in a cooler temperature will give you a nicer crumb in the finished base.

Gently tip dough out onto baking paper or Silpat mat and divide into 3 equal pieces. Push each piece into desired shape with finger tips so as to dimple the top of the dough. Do not roll out or stretch out…allow the elasticity in the dough to work for you.

Top with variety of toppings. Bake by sliding pizza straight onto preheated pizza stone and cook until golden and bubbly. (Raspberry, lime option will have a lot of caramelised sauce) Serve immediately with lashings of mascarpone cream cheese or double cream or possibly ice cream.

I did two on this occasion (see below) photographed both and in a flu induced haze, deleted them both off my SD card before saving them, thus the singular pic. Did a cheesecake cherry topping at work…and luckily took that pic at work, so all safe and sound on my desktop, so have included that in the trio. All three were delicious and did not last long.

Topping One;

Press a few raspberries into the base, add thinly sliced lime. Drizzle with grapeseed oil and sprinkle the whole thing generously with organic raw sugar. When eating the lime slices can be removed, tho I quite enjoyed the crunchy caramelised skins.

Topping Two;

Sprinkle base with cranberries and dark mini chocolate nibs. Be quite liberal. Drizzle entire pizza with organic maple syrup.

Topping Three;

Cherry Sauce NEED:
60g sugar
670g jar morello pitted cherries
30g cornflour

DO:

Place sugar into Thermomix bowl and mill for 10 seconds on speed 10.
Insert basket into Thermomix bowl and pour whole jar of cherries in. Remove basket (with cherries) and set aside.
Add cornflour to Thermomix bowl and cook for 4-5 minutes at 100ºC on speed 4. Set aside.

Lemon Cheesecake NEED:
80g sugar
Zest and juice 1 lemon
2 eggs
500g cream cheese

DO:
Place sugar and zest into Thermomix bowl and mill together for 10 seconds on speed 10.
Add remaining ingredients and blend together for 10 seconds on speed 7. Scrape down sides of bowl and repeat.

ASSEMBLE:

Divide dough into two portions and roll out each separately on a piece of baking paper.

Place first pizza onto pizza stone and bake for approximately 7-8 minutes or until starting to brown slightly. The pizza may puff up as there are no toppings, but this is not a problem.

Remove from oven and generously spread half of the cheesecake mixture onto the pizza.

Drizzle with half of the cherry sauce, top with a few of the reserved cherries and return to the oven for 3-4 minutes or until lemon cheesecake topping has set. Serve immediately and make a second one….cos you’re going to need it!

Baked Lemon Rice Custard

It’s not that I’m in doubt exactly, but crazy busy, heading down south tonight (Albany & Kojonup in Western Australia) for cooking classes and some training, so no leisurely cooking for me this weekend. I made this recipe mid week and the plate was practically licked clean. Lemons never fail me…rice puddings I can live without, but between the lemon custard for me, the bulk of the rice to fill the hollow legs of my 6ft 5 (and still growing) 16 year old and his brother (who is desperately trying to catch him), and the speed of the whole dessert, you really can’t go wrong this winter as the nights get longer and darker…

Lemon Rice Custard

NEED:
140g rice

150g sugar

zest and juice 2 lemons

5 large eggs

2 yolks

200g cream

pinch salt

DO:
Cook rice in Thermomix by placing into basket, covering with water and cooking for 15 minutes at 100C on speed 3.Set rice aside. Drain water from bowl and dry.

Preheat oven to 160C and butter a large shallow baking or pie dish. Set aside. (This would be fabulous baked as individual serves in small ceramic ramekins. Reduce cooking time to suit. And for food styling purposes is what I should have done, but of course, I have only just had a thought about that this morning!)

Place sugar and zest into Thermomix bowl and mill together for 10 seconds on speed 10.

Add juice, eggs, yolks, cream and salt and insert Butterfly.

Cook for 4 minutes at 80C on speed 4. Remove Butterfly.

Add cooked rice to custard and incorporate for 5-6 seconds on Reverse + speed 3.

Pour into prepared dish (es) making sure rice is distributed evenly throughout the dish, and bake for 25-30 minutes until golden on top and just set in centre. Serve dusted with icing sugar and fresh berries if available…and as you would know by now, a dollop of fresh cream never goes astray in my life!

Fig Walnut and Olive Ciabatta

I have been planning this loaf for a while, had a fail and this is the new and improved version. It is in fact a ciabatta loaf with the optional addition of toasted walnuts, Kalamata olives and dried figs. Similar to Turkish bread, Ciabatta requires a sponge starter, which of course always adds extra flavour, the lazy baker’s sourdough flavour without all the work! With a little forethought, you can be buttering some of this in the next 24 hours!

NEED:

Sponge:

100g warm water

180g bakers flour

1/2 tsp dried yeast

Loaf:

40g milk

1/2 tsp dried yeast

150g warm water

20g EVOO

320g bakers flour

2 tsp sea salt

100g dried Turkish figs

100g toasted walnuts

100g pitted Kalamata olives

DO:

Make sponge by placing water and yeast into Thermomix bowl and mixing for 2 minutes at 37C on speed soft.

Add flour and knead for 2 minutes at Interval speed. Place into small bowl, cover tightly with plastic and leave at room temperature for at least 24 hours.

To make bread;

Place milk, yeast, warm water and EVOO into Thermomix bowl and warm for 1.5 minutes at 37C on speed soft.

Add sponge, flour and salt and knead for 4 minutes at Interval speed.

Place into oiled bowl or wrap in Silpat mat and allow to prove for at least 2 hours or until doubled. (This will very much vary on room temperature, I had the luxury of time plus a cold day today and I left it for around 4 hours before finishing the loaf.)

To finish the loaf, heat a pizza stone in a 220C oven.

Place figs into Thermomix and chop for 1 second on speed 5. Add olives and walnuts and return the dough to the Thermomix bowl. Knead for 1-2 minutes on Interval speed or until extras are combined. Turn dough out onto oiled baking paper and form into a loose round (or shape of choice). Place into Varoma dish and set aside.

Place 1L of water into Thermomix bowl and heat for 10 minutes at Varoma temperature on speed 2. Set Varoma into position and steam bread (on baking paper) for 10 minutes at Varoma temperature on speed 2.

Transfer loaf, still on the paper to pizza stone and bake for 40-45 minutes or until it sounds hollow when tapped. Cool on wire rack. (Spray with water sprayer for a crustier crust.)

Persian Power Bars

I have been twiddling around with the idea of power bars for sometime as the ones you can buy are;

• A) nasty tasting
• B) bad for you in that they have masses of additives and
• C) because I have a Thermomix and that is what I do!

Of course due to the masses of spare time at my disposal, until now there has been no need for such a thing on here, but dear reader, I recieved my usual subscription email from my friends over at Duo Dishes this week…and inspirationally there was a lovely recipe for something along the lines I had been thinking of, but far more romantically named and of Persian origin, who could not be charmed by that idea? Anyhoo…it catapulted me into action and here we have it! I guess the thing I loved most about their recipe was the no baking bit, and of course with Thermomix in your kitchen, the cooking plus stirring part could not be easier!

However, it did became a bit of a ‘schlep’ (as Marketing Manager Mandy would say…MMM from here on in!) I have 4 Thermomix bowls at home which naturally makes life a little easier in recipes like this, but I resolutely persisted and did this in one bowl, just so I knew it could be done…and yes kids, it can!

Persian Power Bars (with a little Duo input!)

NEED:

100g walnut pieces

40g organic shredded coconut

100g almonds

100g rapadura sugar

zest 1 orange

400g pitted Medjool dates

100g shelled pistachios

1tsp vanilla bean paste

240g unsalted butter

40g raw honey

300g SR flour

2tsp ground cinnamon

2tsp ground cardamom

1tsp Celtic sea salt

DO:

Toast walnuts for 10 minutes by placing into cold oven and setting temperature to 200C. Cool. (May I just mention, do not skip this step as the difference between toasted and untoasted walnuts is a revelation in flavour!)

Place coconut, almonds, raw sugar and orange zest into Thermomix bowl and mill for 10 seconds on speed 9. Set aside.

Place dates, pistachios, vanilla and toasted walnuts into Thermomix bowl and chop for 10 seconds on speed 6. Set aside.

Place butter, honey, flour and ground spices into Thermomix bowl and chop for 3 seconds on speed 5.

Cook for 20 minutes at 100C on speed 2. Ensure that mixture does not stick to centre of blade by pressing Reverse button a couple of times and also by stopping timer to scrape down sides of bowl during cooking time.

Add 220g of coconut almond mix and salt to Thermomix bowl and blend for 20 seconds on speed 5. Press half that mixture into large square spring form pan lined with baking paper. (Or use square pan of choice but for easy removal bring baking paper up on two sides, above the top of the pan.)

Push date mixture on top of base, press remaining cooked mix on top of that and then press (using a piece of baking paper) the remaining coconut almond mix on top of that again! Allow to cool completely before placing in fridge for at least 4 hours before cutting into bars.

Wrap separately, freeze and on a busy day (who has those??) you have a fantastic breakfast on the go, a mid morning snack for the energised or dare I say it, an extremely high calorie tidbit to have any time of the day or night! So, MMM, I’m hoping you’ll be making these now now.

Well this post had to happen sooner or later…and I guess it’s officially sooner! I have managed to go through all my posts and look what I found! I could start a tart and pie shop, clearly! Any potential partners out there, send me a message and I’m ready to go!

First up in my self imposed round up, and most recently added, the free form tart with fresh apricots and cherries can be found here. Tart (in the true sense of the word) sweet, a little nutty, and so EASY!

Then there was the fresh fig and honey tart, with a touch of marzipan…and just to add a dimension, toffee topping!

Of course, no Australian food blogger could have a complete site with out the good ole Meat Pie post…enjoy!

Simple, fruity, great pastry…what more could you want in a fruit pie? Well vanilla bean of course. One of my faves…(aren’t they all?)

If you come here often, you will know that Lemon is almost as good as chocolate to me…thus the Lemon Olive Oil Tart…which if you never cook anything else from this site, you must do this one…promise me now!

Got no time? Need dessert quickly? This is the one for you…no pastry, but a flan none the less…and a little international as well!

Oh that’s right…you know how I said the Lemon Olive oil tart was my fave?? Maybe not, maybe it’s this one…Buerre Noisette….Burnt Butter is my new fascination at the minute, seriously good stuff…calories worth eating!

Kind of a cross between a cheesecake and a sweet pie, this will become a family favorite…it would be in our house, if I allowed myself to make it again! Some pies should only be eaten once…for the sake of the arteries that is!

Never shie away from a fruit you don’t know…put it in a pastry shell and voila, easy dessert…(and completely delish!)

Another Lemon slash cheesecake slash pie cross worth eating…(again…aren’t they all??)

OK OK, Chocolate meets almonds head on…and they both WIN! Chocolate pastry, chocolate filling (with almond frangipane) topped with chocolate ganache…can’t really go wrong if you are a chocolate lover!

Now for a rare look at a savoury option…hang on to it whilst you can, there may never be another!

Strawberries, Luscious Lime, crispy pastry, a true summer tart…try it today!

Sorry, but there’s more and of course chocolate is involved…easy peasy, chocolate squeezy!

And here comes another traditional tart…or pie…The quintessential Lemon Meringue Pie.

I could of course keep going, and was in fact surprised (though why I don’t know!) by the sheer number of pastry delights on here…I stopped here as there are many others, but they are less recent and perhaps not as well done as I would like them to be. (Time for an upgrade or two I suppose!) Cut to the chase I hear you cry…recipe recipe recipe….OK!

So to today’s offering…you wouldn’t believe it…chocolate again, pecans are the nuts of choice and not my recipe, but stunning in every way…lactose free, unless butter bothers you. All the components of decadence required by chocolate and nuts and the best darn pastry a Thermomix can mix!

Adapted from Willies famous recipe, it is a chocolate pecan tart. Now before you shriek at the sheer number of sugar grams, remember I was using pure cacao and I have to say, it was a chocolate hit like no other. (Being Easter weekend, I know what I’m on about here folks!)

NEED:

Pastry:

100g raw sugar

200g plain flour

100g unsalted butter frozen and cubed

2 egg yolks

1tsp vanilla essence

Filling:

180g pure cacao (Or reduce sugar and use 70% dark chocolate)

50g unsalted butter

75g caster sugar

160g pure maple syrup

3 eggs

100-120g pecan halves

DO:

Pastry:

Preheat oven to 190oC and butter a 23cm loose bottomed flan tin. Set aside.

Place sugar into Thermomix bowl and mill for 10 seconds on speed 10.

Add flour and butter and mix together for 6-7 seconds on speed 8.

Add vanilla essence and yolks and mix for a further 6-7 seconds on speed 6 or until pastry forms soft balls.

Tip out onto floured Silpat mat and bring together with hands into large disc shape. Roll out using floured rolling pin and line prepared flan tin. Place in freezer for at least 15 minutes. Remove, line with baking paper and weights (rice, beans or proper pie weights) and bake for 15-20 minutes. Remove weights and bake a further 5 minutes until pastry is no longer shiny. Remove and cool slightly before filling with prepared filling.

Filling:

Place cacao into Thermomix bowl and mill for approximately 10 seconds until powdered.

Add butter, sugar, and maple syrup to Thermomix bowl and melt for 6 minutes at 50oC on speed 1.

Add eggs through hole in lid and beat in for 30 seconds on speed 8. Scrape down sides of bowl if necessary and repeat. You will have a thick mousse like consistency.

Place pecans into prepared pastry case, scrape filling on top and spread with spatula. Bake a further 10-15 minutes until set in centre. Chill completely before serving with lashings of cream…kind of necessary due to the dense nature of pure cacao.

I know I know, ‘Tarts R Us’…that is what I could call this blog quite easily…and no other jokes in the tart arena are acceptable to me…so watch out! I did this during the week to great acclaim at the office and have to say that the sliver I managed to get before literally turning around and finding the entire thing GONE…was divine…in fact, as with a lot of my better creations, I have been dreaming of another one, so here it is! With dinner guests arriving any minute, this was so quick and easy, seasonal and stunning to look at…I mean really, don’t you think? The colours of the fruit, the vanilla glaze…toasted almond pastry, what more could a tart ask for?

NEED:

100g toasted almonds

40g sugar

110g unsalted butter

220g plain flour

1 egg yolk

1tsp mixed spice

1 tsp vanilla essence

caster sugar to taste

500g sliced pitted fresh apricots

350g pitted fresh cherries

DO:

Place cooled almonds into Thermomix bowl with sugar and mill for 10 seconds on speed 10.

Add butter, flour, egg yolk, mixed spice and vanilla essence. Blend together for a few seconds on speed 7. Continue blending with short bursts on the Turbo button until the mixture forms a crumbly dough. Tip out onto Silpat mat and bring together with hands to form a disc. Place in freezer for up to 20 minutes.

Preheat oven to 180C.

Roll pastry out using cornflour to prevent sticking to a large round on baking paper. Place sliced apricots and cherries into centre of pastry and sprinkle liberally with caster sugar. Fold edges of pastry up and over around the fruit to form a crust.

(It can be quite rough and in fact is very forgiving…so don’t be too alarmed if it looks a little rustic! Stick back together where necessary with a few pinches as needed.)

Bake for 25-35 minutes until pastry is fragrant and centre is bubbling, and fruit is well cooked. Cool slightly before drizzling with a little vanilla essence, some milk and enough icing sugar to form a thick consistency ‘glaze’.

Dust with icing sugar and ideally serve with ice cream and or cream!

Well it was tough, but someone had to eat it! Luckily I made this one at work and the office staff were happy to oblige…otherwise my ever increasing girth would be even girthier! My sister Kerri provided me with some of her lovely fresh figs and of course I had to blog about them! I took on the fig challenge, just as I took on the chocolate challenge, thinking of so many options that my hips ached! ANYHOO, this is the end result, and it smelt so amazing as it was cooking that I had frequent visitors into the demo kitchen to see what was for morning tea…those spoilt children!

Toffee Crusted Fig  and Marzipan Tart

Pastry NEED:

100g toasted almonds

50g sugar

130g unsalted butter, cubed and frozen

1tsp vanilla essence

½tsp cinnamon

Pinch salt

210g plain flour

1 egg yolk

1-2tbsp ice cold water

Pastry DO:

Place toasted and cooled almonds with sugar into Thermomix bowl and mill for 10 seconds on speed 8.

Add butter, essence, cinnamon, and salt and mix for 5 seconds on speed 7.

Add remaining ingredients and with dial set to closed lid position mix for 10 seconds on Interval speed.

Turn out onto lightly floured Silicone mat and knead into a tight disc.

Place disc into flan tin with removable base and with floured hands press out and up edges to fully line tin. Place in freezer while you prepare the filling.

Vanilla Scented Marzipan NEED:

130g sugar

1 whole vanilla bean

130g blanched almonds

1tbsp cornflour

1 small egg white

DO:

Place sugar and vanilla bean into Thermomix bowl and mill for 10 seconds on speed 8.

Add almonds and mill a further 10 seconds on speed 8.

Add cornflour and egg white and mix together for approximately 30-40 seconds on speed 5, scraping down sides of bowl if necessary.

When marzipan has formed a reasonable dough, turn out onto corn floured silicone mat and roll out using rolling pin. Lay on top of lined flan tin and cut excess away. (Reserve excess.)

Fig Tart NEED:

Enough fresh figs to line flan dish of choice when quartered

250g mascarpone cheese

1 egg

15g raw honey

Reserved Marzipan

Fig Tart DO:

Place figs carefully on top of marzipan, arranged cut side up centrically.

Place remaining ingredients into Thermomix bowl and mix for 8 seconds on speed 7. Spread over figs.

Bake in preheated 180ºC oven for 30-35 minutes until just wobbly in centre. Leave in oven to cool. Chill before topping with toffee.
Toffee Crust NEED:

150g caster sugar

50g honey

Enough water to dampen sugar

Toffee Crust DO:

Place all ingredients into heavy based pan and heat to a medium temperature stirring only occasionally.

When all sugar has dissolved, increase heat to high and bring to the boil without stirring.

Remove toffee from stove when it has reached the hard ball stage and is caramel in colour. Drizzle over completely cold tart and allow to set.

I know, I know, a little lengthy, even fiddly, but oh so worth it in the end…yes the rear end!

Maple Banana Coconut Fritters

Well it would seem that you are all on holiday, while I remain slaving away in the kitchen…come on kids, comments make me zing! We are half way through January, almost the week of my birthday…(yes I have been counting backwards from 40 which will see me reach my very early 30′s!) It has been an exciting week for me professionally with job offers flying left right and centre, plus the goal for my fiftieth year (woops did I really admit that??) is to produce my own cookbook and I have been assessing what is needed to begin that process. (Clearly not the least of which is a professional behind the camera! The point and shoot school of photography will hardly satisfy!) It will be on sale this time next year as I turn the actual FIVE OH…no!

SO to the task at hand. I have my family joining me for Sunday dinner as usual and I also have some bananas that need eating, as well as some to die for homemade Vanilla bean ice cream churning happily away. (Does anyone else recycle their vanilla beans??) What better to accompany Vanilla bean Ice cream than a light banana and coconut tempura fritter? Nothing I can think of!

Tempura is best made with sparkling spring water, of which I am fresh out, so I used icy cold still water, but nonetheless, excellent results. Tempura is a batter with a ratio of 1:1 and best left lumpy as opposed to having a smooth consistency. The right temperature oil when frying is also important as this will eliminate a greasy end result. Approximately 180oC or 350oF is perfect.

TEMPURA  Batter; the Thermomix way!

NEED:
150g white rice
2 egg whites
1 tbsp icing sugar
200g ice cold sparkling water

DO:
Place rice into Thermomix bowl and mill for 60 seconds on speed 10.
Add remaining ingredients and gently combine by setting dial to closed lid position. Mix together for approximately 10 seconds on Interval speed. If there are still lumps that is fine.
Set aside as you prepare the rest of the dish.

To make Coconut Banana Fritters;
Heat enough Extra Virgin Coconut oil in deep pan to temperature. If you drop a little of the batter into the pan, it should brown up in around 40 seconds. Any hotter or faster and you will get a burnt taste.

Slice bananas diagonally, about 1/2 banana per serving, roll in shredded coconut and then dip quickly in the prepared batter. Put straight into the hot oil and allow to cook until golden. Remove with slotted spoon and drain on a double layer of paper towels.
To serve, place 2 or 3 fritters onto large plate, dust with icing sugar, dollop ice cream in centre, drizzle with real Maple Syrup, add a few shreds of coconut if desired and devour immediately.

Persimmon Tart

Well my son thought I had gone completely vego on him and had served up a carrot tart. Not so crazy beings that we have recently had raw carrot cake, (stunning) amongst other strange and wonderful kitchen creations..all for a good cause, A Taste of Vegetarian, long since finished and almost erased from my memory as other projects take over!
There was some fantastic produce at my local markets on the weekend, and all inspired I came home with Persimmons, Quince and the most amazing orange skinned lemons…still, could only get to the Persimmons at the moment, so here is my offering;
Persimmon Puff Tart.

NEED:
1 batch of puff pastry from Everyday Thermomix cookbook. (I used frozen butter, and you could of course purchase puff pastry, but I must say the overall result of homemade was pretty outstanding, if not impressive!)
4 persimmons peeled and sliced thinly.
1 tsp ground ginger
2 tbsp Agave syrup
Juice 1 lemon

DO:
Make pastry and line a loose bottomed flan tin. Freeze until use.
Preheat oven to 180oC.
Mix filling ingredients in large bowl and allow to macerate for 30 minutes.
Arrange into lined flan dish. Cut lattice from pastry and lay on top of filling.
Sprinkle top of pastry with 1 tbsp granulated sugar.
Bake for 30-40 minutes until pastry is puffed and golden.
Serve warm with lashings of whipped cream.

We were all expecting a tart (and boom boom, we got one) flavor because it didn’t look unlike an apricot filling, but the gentle flavor of the persimmons was enhanced by the ginger and lemon and was quietly unassuming, like all of us really. Delicious!

Anyway, in an effort to raise my flagging Christmas spirit I have cooked up a bunch of mini Panfortes, the cake from Siena which of course is a destination on my dream list. Some lucky friends will end up with these wrapped in mountains of cellophane and ribbon, all Chrismassy and fragrant, very Donna Hay, and very delish! Mr. Music…Cue Silent Night please!

NEED:
1 whole nutmeg
1 cinnamon stick
1 whole vanilla bean
95 grams dark chocolate in chunks
75 grams unsalted butter
50 grams caster sugar
100 grams raw honey
1 tsp each ground ginger, cardamom
1/2 tsp almond essence
1 tsp orange essence
55 grams corn flour/starch
40 grams cocoa
20-30 grams chopped additional dark chocolate or chips
200 grams nuts of choice (I used macadamias and pistachios…forgot the almond slivers and pecans dammit!)
300-400 grams chopped glace and dried fruits (I used glace cherries red and green, glace apricots and pineapple, dried cherries, and craisins.)

DO:
Place nutmeg, cinnamon stick and vanilla bean into TM bowl and mill together for 10 seconds on speed 8. Set aside.
Place chocolate, butter and sugar into TM bowl and chop for 5-6 seconds on speed 8. Add honey to bowl and cook for 4 minutes at 60oC on speed 1.
Add all spices, flour, cocoa, additional choc and essences. Stir for 20 seconds on speed 3-4 until combined.
Pour over fruit and nuts in large bowl and blend through with a large spoon until fully combined.
Spoon into buttered pans (approx five mini loaf size) and cook for 45 minutes at 160oC.
Leave to cool in oven.
Dredge with icing sugar twice, leaving a few hours between. Wrap and give away OR slice into thin slices and eat! (No, not all of them, just one!)